I would probably have a collection of Hermès bags in my closet, if I had a penny for every time someone complained about how horrible Dutch food is. I've written about this subject before, so I am definitely not going to write a long post telling you how much I love the hearty meat-and-potato dishes and thick stews that characterize the cuisine (yes, I call it cuisine) of The Netherlands.
Instead I'll tell you about one of my favorite Dutch treats- krentenbollen! Krentenbollen are sweet, vanilla-scented currant buns. People usually have them for breakfast here. I love them at just about any moment of the day, preferably with a good slice of Dutch cheese (and as much as I love French cheese, I also give props to the many delicious cheeses we have here).
I came up with this recipe after a moment of just plain lazines (and sudden inspiration). I was craving a yummy currant bun, but was so not in the mood to head out to the supermarket. And yes, I was however, not too lazy to make them myself. The mysterious ways of a cooking addict should never be questioned!
Here is what I came up with. For those of you who know what a krentenbol tastes like, be warned. These plump litte suckers are denser than the ones from the shop. Eat them warm, smothered with thick, creamy butter.